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Manhattan Clam Chowder
1 quart chowder clams; shucked in their liquid (sub with three 6.5 oz. cans of clams with juice)
1/2 LB bacon, chopped
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
12 oz. can of chopped tomatoes, juice reserved
3 medium potatoes, diced (sub with 12 tiny red potatoes)
4 carrots, diced
2 stalks celery, diced
4-1/2 C water
Salt & black pepper to taste
1 tsp. dried thyme
Drain the clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in a heavy soup pot until almost crisp; drain on a paper towel and set aside. Add the onions and green bell pepper to hot bacon fat; sauté until onions are a pale gold color. Add the tomatoes and their juice, potatoes, carrots, celery and water. Season with little salt (clams can be salty on their own), and black pepper to taste. Add the thyme; bring to a boil. Lower heat and simmer gently, uncovered, for about forty minutes or until potatoes are tender. Add the clams and their juice; cover and simmer twenty additional minutes. Add the reserved bacon. Serve.
*Manhattan Clam Chowder images (C 2013) Shenanchie.
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